The 8 Best Fast Food Orders, According to Professional Chefs

Even some of the best chefs in the country aren’t too cool for fast food. Whether it be for a post-shift snack or the occasional road trip feast, many chefs have a nostalgic connection to their favorite fast food spots, from national restaurants like McDonald’s to regional chains like Whataburger. But not all fast food is created equal.

Skip the soggy fries, and trust the professionals to tell you which items are actually worth ordering.

Popeyes Louisiana Kitchen fried chicken

The only fast food item that was named by multiple chefs — three, to be exact — is Popeyes fried chicken.

“I have never considered Popeyes as fast food,” says 2013 F&W Best New Chef Kelly English. “To me, it’s a fried chicken restaurant.” English orders spicy chicken thighs with a side of biscuits and rice and beans, while 2017 F&W Best New Chef Nina Compton and 2004 F&W Best New Chef Melissa Perello opt for the fried chicken sandwich.

Burger King Impossible Whopper

On the rare occasion that 2006 F&W Best New Chef Jason Wilson orders fast food, he’ll go to Burger King for the Impossible Whopper. The plant-based burger, made with Impossible meat instead of the Whopper’s typical beef, is an excellent alternative for vegetarians (though be wary that it is cooked on the same grill as all other burgers) or anyone trying to cut back on their meat consumption, like Wilson. “Even a little change can help.” He likes ordering a combo, complete with fries and an iced tea.

McDonald’s Chicken McNuggets

For 2021 F&W Best New Chef Paola Velez, nothing beats McDonald’s chicken nuggets with a “crispy” draft Coca-Cola. “Don’t judge me,” she says. “I have free will.” Clearly, Velez isn’t alone — chefs around the country are adding McDonald’s-inspired chicken nuggets to their menu, often tweaked with premium meat and caviar.

Whataburger Potato, Egg & American Cheese Taquito

2014 F&W Best New Chef Justin Yu believes that the best order at any fast food restaurant is a signature breakfast item with a side of fries. “But if I had to choose just one, I’d choose Whataburger’s potato, egg, and cheese taquito with jalapeños,” he says. Unlike the fried taquitos you might be more familiar with, this Texas-based chain’s taquito is more like a mini burrito — a soft, flourless tortilla wrapped around scrambled eggs and your choice of breakfast meat.

KFC Chicken Sandwich

“While working on a fried chicken concept in Boston, we tried most of the chain places,” says 2004 F&W Best New Chef Marc Orfaly. “My favorite was the fried chicken sandwich from KFC, with extra pickles.”

Orfaly found that this KFC signature sandwich had a consistently crispy and juicy chicken, a squishy bun, and high-quality coleslaw. “While devouring my sandwich, I prefer to dine in my car, pulling to the farthest and most isolated parking spot, never making eye contact with anyone, and cranking Van Halen. Once a year, that is bliss.”

Subway Cold Cut Trio

1990 F&W Best New Chef Roberto Donna has a very specific order when he goes to Subway: the Cold Cut Trio, toasted with Provolone cheese, black olives, banana peppers, jalapeños, lettuce, tomato, red wine vinegar, olive oil, and a sprinkle of oregano.

“That’s how I’ve been ordering my cold cut combo for decades,” he says. “The combination of turkey-based ham, salami, and bologna has been my favorite since 1984, when we were building [now closed] Galileo in Washington, D.C. Back then, there was a Subway on the second floor of the building, and every day for lunch, I’d grab a cold cut combo. That sandwich takes me right back to those exciting, challenging days of building something from the ground up.”

Raising Cane’s Chicken Fingers

Raising Cane’s Chicken Fingers, a Baton Rouge-based chain that’s now available in 44 states, is known for — you guessed it — chicken tenders. The chicken tenderloins are marinated for 24 hours before being hand-battered and fried. “The chicken is always fresh and cooked to order,” says 2008 F&W Best New Chef Sue Zemanick. “It’s usually so hot that you have to wait to eat it.” Zemanick recommends ordering extra Cane’s Sauce. “Not sure what’s in it, but it’s delicious.”

In-N-Out Burger Cheeseburger

As a Californian, 2013 F&W Best New Chef Justin Cogley is loyal to In-N-Out. “I love the concept and how fresh the ingredients are,” he says. Cogley orders three cheeseburgers and a side of Animal Style fries — french fries topped with melted American cheese, Thousand Island-like In-N-Out sauce (often referred to as “Spread”), and grilled onions. He’ll get this order in bulk for his team at Aubergine for a special family meal. “It’s always great to order 30 burgers.”